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Michael Symon's Zucchini Wrapped Salmon with Warm Radish Salad

Zucchini Wrapped Salmon Radish Salad Michael Symon
Seared Salmon with Fresh Vegetables
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Zucchini Wrapped Salmon with Warm Radish Salad Recipe: Typically served raw, radishes provide a subtle crunch and refreshing flavor even when warm.
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ingredients
  • 4 pieces of Salmon
  • 2 large Zucchini (slice thinly lengthwise on a mandolin)
  • 4 tablespoons Dijon Mustard
  • 2 tablespoons chopped Chives
  • 2 tablespoons chopped Dill
  • 1/4 cup plus 2 tablespons Olive Oil
  • 4 Anchovies (minced)
  • 1 medium Shallot (minced)
  • 1 small Garlic clove (minced)
  • zest of 1 Lemon
  • 2 tablespoons Red Wine Vinegar
  • 1 bunch Radishes (quartered; keep the greens and wash thoroughly)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 pieces of Salmon
    2 large Zucchini (slice thinly lengthwise on a mandolin)
    4 tablespoons Dijon Mustard
    2 tablespoons chopped Chives
    2 tablespoons chopped Dill
    To wrap the salmon, lay out 3 to 4 zucchini slices, overlapping them slightly. Place a piece of salmon on top and season with salt and freshly ground black pepper. Spread 1/2 tablespoon of mustard on the fish and sprinkle with come chives and dill. Wrap the zucchini slices around the salmon, and set aside, seam side down until you repeat the process with the remaining 3 pieces of fish. 
  • 2
    1/4 cup plus 2 tablespons Olive Oil
    Preheat 1 large and 1 medium sauté pan over medium heat. In the large sauté pan, add 2 tablespoons of the olive oil, followed by the wrapped salmon, seam side down. Sear until golden brown, 1 to 2 minutes, then repeat on all other sides. When the salmon is browned on all sides, remove the pieces to a plate to rest.
  • 3
    4 Anchovies (minced)
    1 medium Shallot (minced)
    1 small Garlic clove (minced)
    1 bunch Radishes (quartered; keep the greens and wash thoroughly) 
    zest of 1 Lemon
    2 tablespoons Red Wine Vinegar
    Add 1/4 cup olive oil to the medium sauté pan. Add the anchovies, shallot and garlic and sauté until aromatic, about 3 minutes. Next add the radishes and their greens and cook for an additional minute. Turn the heat off and add the lemon zest and red wine vinegar, salt and freshly ground black pepper. 
  • 4
     
    Place 1 piece of salmon on a plate and spoon some radishes, along with the warm vinaigrette over the top and around the fish.

    Helpful Tips:
    1. If you don’t have a mandolin, then use a potato peeler to thinly slice the zucchini.
    2. You can use plastic wrap to roll the zucchini around the salmon with ease.
    3. If you like your salmon on the medium rare side, cook it on the stovetop. Otherwise, bake the salmon in the oven for a more well done piece of fish. Using a non-stick pan for searing the salmon prevents the salmon from sticking.
    4. When herbs or veggies bloom, you can use the edible flowers as a garnish.
    5. To avoid a fishy flavor, cook your salmon to medium rare. The longer you cook fish, the fishier it tastes.
 
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